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Lightly seasoned with butter and garlic, these shrimp cook up in your smoker in just 30 minutes, letting the smoky flavor shine through.
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Get Mexican Smoked Chile Marinade Recipe from Food Network
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This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!
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This recipe is by Trish Hall and takes 12 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: smoked fish
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Smoked prime rib, coated in seasoned oil, is reverse seared in the oven producing a crisp crust with a perfectly pink center.
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If you love home-smoked meats, try this simple and savory chicken thigh recipe made with a dry-rub spice mix.
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Get Tony's Smoked Beef Brisket Recipe from Food Network
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This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This brisket is pretty close to Nirvana for Texas barbecue fanatics who rely on backyard equipment No smoker is needed, no mops or mesquite — just time and fire and a reliable thermometer The long, low smoke replicates the results of the bigger, hotter pits used in Central Texas: fork-tender, peppery meat, each bite bathed in drippings and juice
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This super-easy and unique oyster stuffing is made with smoked oysters.
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Get Cedar Plank-Smoked Salmon Recipe from Food Network